Beetroot and Adyghe cheese sandwiches

5 servings

35 minutes

Beet and Adyghe cheese sandwiches are an unusual and exquisite combination of flavors that delights gourmets with their originality. Sweet, rich beetroot, roasted to softness, harmonizes beautifully with the delicate texture of Adyghe cheese. Sunflower seeds add a pleasant crunch, while Italian spices provide aromatic depth of flavor. This recipe may be inspired by Mexican cuisine, known for its bold flavor combinations. The sandwiches are perfect as a snack or light dinner, and baking them in the oven makes them especially appetizing. A great choice for those seeking new gastronomic experiences!

Energy value per serving

• Calories: 130.7
• Proteins: 7.7g
• Fats: 7.4g
• Carbohydrates: 5.5g

Ingredients

• Beet: 300 g
• Sunflower seeds: 30 g
• Adyghe cheese: 150 g
• Sea salt: to taste
• Italian spice mix: to taste

Cooking steps

1. Boil the beetroot in salted water (15-20 minutes) beforehand.

   Required ingredients:

   • Beet: 300 g
   • Sea salt:  to taste

2. Clean the beetroot and cut it into wedges.

   Required ingredients:

   • Beet: 300 g

3. Assemble the sandwiches. Sprinkle with seeds, salt, and herb mix. Send to the oven for 20 minutes.

   Required ingredients:

   • Beet: 300 g
   • Sunflower seeds: 30 g
   • Adyghe cheese: 150 g
   • Sea salt:  to taste
   • Italian spice mix:  to taste